Bacon-Wrapped Stuffed Chicken Breast

Living in the South, the only thing we love more than bacon is cream cheese. When you combine the two, you have Bacon-Wrapped Stuffed Chicken Breast.

This was so yummy. Bill told me that he had married way out of his league after just one bite. It was so simple too. I am almost embarrassed but, I did smarten it up by making enough for two meals. This recipe is my doubled version. We froze half.

Bacon-Wrapped Stuffed Chicken Breast

Chicken Tenderloins, about 5 pounds or 12 tenderloins (You could also use 6 chicken breasts)

8 ounce tub Philadelphia Cream Cheese with Spinach and Artichokes

12 slices Bacon

Place the chicken tenderloins into a freezer bag a few pieces at a time. Gently pound flat.

Remove the chicken from the bag and place one rounded tablespoon of cream cheese onto each piece of chicken. Slightly spread in the middle.

Roll the chicken up and wrap a slice of bacon around it. Place into a casserole dish. Bake at 375 degrees for 45 to 60 minutes or until a meat thermometer registers an internal temperature of 170 degrees.